Rice & Green Chile Casserole

Serves: 5
Total Calories: 345


2 cups rice (cooked)
1 (4-ounce) can green chili (chopped, drained)
3 cups Jack cheese (shredded)
3 medium zucchini (sliced about 1/4 inch)
1 large tomato (sliced)
1 cup sour cream
1 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup bell pepper(diced)
2 tablespoons green onions (sliced)
1 tablespoon parsley (flaked)


Cook rice according to package directions. Set aside.

In small bowl mix sour cream, garlic salt, salt, pepper, bell pepper and green onions. Mix until blended.

Grease a 9 x 13 inch pan. Spread cooked rice on bottom of pan. Cover with a layer of green chilies, then 1 1/2 cups of shredded Jack cheese, zucchini, then sliced tomatoes.

Pour sour cream, spices, bell peppers and green onion mixture over sliced tomatoes.

Spread remaining 1 1/2 cups Jack cheese over mixture. Sprinkle with parsley.

Bake at 350 degrees for 30 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 345
Calories from Fat: 78

This Rice & Green Chile Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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